Step 1

Combine salt, chili powder, black pepper, garlic salt, dry mustard, and onion powder in a small bowl.

Step 2

Sprinkle the spice mixture evenly over the top, bottom, and sides of the pork roast and rub into the roast.

Step 3

In the pot of an Instant Pot pressure cooker, heat the oil using the saute setting. Brown the roast on all sides in the oil. (If the roast does not fit into the instant pot, it can be cut into 3-4 larger pieces).

Step 4

Meanwhile, whisk together 1 cup of BBQ sauce, brown sugar, root beer and pickle juice or vinegar. Pour sauce over the browned roast in the instant pot.

Step 5

Secure the lid of the instant pot and cook on the manual setting for 60 minutes (additional time required for the pot to pressurize).

Step 6

Carefully release the pressure from the instant pot and remove the lid.

Step 7

Lift the roast from the liquid in the pot. Shred the meat of the roast (it should fall apart easily) using two forks. If there are large pieces of fat, discard them.

Step 8

Remove oil/fat and about half of the liquid from the instant pot. Add the remaining cup of BBQ sauce.

Step 9

Dissolve the cornstarch in 2 tablespoons of water. Turn the instant pot back on to the saute setting and bring the liquid to a simmer. Whisk the cornstarch mixture into the sauce in the pot and continue cooking and whisking until the sauce thickens.Return the shredded meat to the thickened sauce.

Step 10

Mound meat onto slider buns. Top with a large scoop of coleslaw and dill pickles.Serve immediately